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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/925
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| Title: | STUDIES ON INFLUENCE OF WATER ON DOUGH RHEOLOGY AND BREAD QUALITY |
| Authors: | LUCHIAN, M. I.
CANJA, C. M.
CSATLOS, Carol |
| Keywords: | bread dough
water content
consistency |
| Issue Date: | Oct-2011 |
| Publisher: | Lux Libris Publishing House |
| Citation: | Google Scholar |
| Series/Report no.: | I;132 - 135 |
| Abstract: | The water content is a very important parameter of the dough. The consistency of dough depends on the amount of free water in the dough, which facilitates the enzymes mobility, reported to the substrate and therefore the intensity of biochemical processes. Too little water will lead to a too high viscosity and this will cause difficulty during dividing, handling and molding. Too much added water will lead to dough with a low viscosity and it will stick to processing equipment. The present paper aimed is studying the influence of water on the rheological characteristics of bread dough and quality of bread was studied. |
| URI: | http://hdl.handle.net/123456789/925 |
| ISBN: | 978 – 973 – 131 – 122 - 7 |
| Appears in Collections: | COMEC 2011
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